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Gingerbread

September 20, 2009
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I usually make these to give away at Christmas because they look so pretty. You can buy icing flowers at the supermarket, and little pens to draw on them. For the coloured part on top I use the icing that comes pre-made that you can roll out. You add a few drops of colour and knead it in, then roll it out thin and cut it with a cookie cutter.

You’ll need:n684287474_333229_6018

  • 125g soft butter
  • ½ cup (100g) firmly packed brown sugar
  • ½ cup (125ml) treacle
  • 1 egg yolk
  • 2½ cups (375g) plain flour
  • 3 tsp ground ginger
  • 1 tsp bicarbonate of soda
n684287474_333228_5719To cook

Cream the butter and sugar then add treacle and egg yolk. Transfer mixture to large bowl, stir in sifted dry ingredients. Knead dough on lightly floured surface until smooth; cover, refrigerate 30 minutes.

Roll dough between sheets of baking paper until 4mm think. Cut shapes from dough using a cookie cutter.

Place shapes 3cm apart on greased oven trays. Bake at 170 degrees for around 10 minutes or until lightly browned (time depends on the size of the shapes). Allow to cool before decorating

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